FOSC 405 — Sensory Analysis of Foods [Prerequisite FOSC 305],
Nutrition and Food Science · University of Ghana
Food Quality assessment using sensory responses. Principles of sensory analysis as a scientific method. The senses and basic sensory characteristics (aroma, taste and texture) of food. Organisation of sensory evaluation facilities, sensory test methods and their applications in testing various attributes of foods. Consumer testing for product acceptability. Analysis of sensory data. Application of sensory evaluation in the food industry.
- Credits
- 2
- Level
- Level 400
- Semester
- Semester One
Other courses on this programme
- FOSC 300 — Internship
- FOSC 310 — Professional Development Seminar
- FOSC 400 — Food Science Project
- FOSC 401 — Food Chemistry and Analysis Laboratory
- FOSC 403 — Food Packaging
- FOSC 404 — Food Quality Assurance, Laws and Regulations
- FOSC 406 — Principles of Food Product Development
- FOSC 407 — Plant Products Processing Technology [Prerequisite FOSC 308]
- FOSC 408 — Industrial Microbiology and Food Biotechnology
- FOSC 409 — Animal Products Processing Technology
- FOSC 410 — Special Topics in Food Science/Independent Study
- FOSC 411 — Food Commodity Processing Technology Laboratory
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).